Snickerdoodles

Snickerdoodle recipe
On August 13, 1994, Patrick R. Michaud had a birthday (as he tries to do every year). But this birthday was different because on this birthday he was treated to an evening with Kathryn, Tabitha, Cyndi, and me. We went swimming in the pool near Cyndi's apartment, had cup cakes that Kathryn made and had a general good time. My contribution to the party was a bit late in coming though, because I deferred to the women and their preparations. In fact, I didn't get to share my creations with Patrick until 2 days later at work. And as I'm sure you've guessed by now, my contribution was snickerdoodles.

My snickerdoodles were recieved quite warmly by all my fellow workers as evidenced by these quotes:

"These are great!" Rocky Freund
"You made these?" Cheryl Brown (Obviously the shock of such great cookies was too much for her)
"These are really good!" Niall Durham (As he goes back for thirds)
Although these cookies had originally been made for Patrick to try, he had only gotten to have 3 or so due to his busy schedule and the fact that the rest of the Blucher personell had attacked the container in which I had brought the snickerdoodles. (Though, I'm no longer sure if it was my great tasting snickerdoodles or the voracious appetite for sweets that most Blucher personell seem to have that really caused the attack)

Snickerdoodles

Ingredients
1 cup margerine
1.5 cup sugar
2 eggs
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
0.5 teaspon salt
a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. (As much as needed in this ratio)

Mix the margerine, sugar and eggs well. Sift and stir in the flour, cream of tartar, baking soda and salt. After mixing all the ingredients well, chill the dough for aobut an hour. When the dough is chilled, roll it into small balls the size of walnuts; about 1 inch in diameter. Then roll the balls around in the cinnamon and sugar mixture making sure to cover the ball entirely. Place about 2 inches apart on an ungreased baking sheet. Bake until lightly brown, but still soft at 400 degrees Farenhiet for 8 to 10 minutes. (Makes 5 dozen, though from my experience, you can eat some of the dough as you go along and still get at least 5 dozen ;-)

This document written by Jonathan Scott Duff on August 21, 1994